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Eugene firm’s salsas at Roth’s

Just in time for Cinco de Mayo festivities, Roth’s is carrying a new line of salsas from Nacho’s, a Eugene company.

On Wednesday, owner Kerry Drinkwater was sampling Nacho’s line of salsas including Red Salsa, Pico de Gallo and Marinade Sauce, all now carried by local Roth’s stores.

One of those tasting a sample was Jordan Reisig of West Salem. “It’s really good,” he said, asking his mother if they could buy some.

Before making and selling salsa, Drinkwater owned a restaurant in Eugene called Nacho’s. Drinkwater has been in the restaurant business for more than 40 years.

His company also makes a green salsa, which isn’t currently carried by Roth’s.

You can find Nacho’s salsas in the refrigerated section of Roth’s along with other brands of fresh salsas.

Chicken Fajita Layered Nachos

Note: Other proteins can be substituted for the Chicken, or the protein can be deleted for a Great Vegetarian Option.

Serves : 2 - 3 people

Food Ingredients

10 oz Fried or baked tortilla chips

6 oz Boneless/skinless chicken breast

8 oz Nachos Famous Marinade/ Salsa Dressing/Sauce

4 oz Nachos Famous Fresh Pico De Gallo

6 oz Evenly blended shredded cheddar & monterey cheese

4 oz Pinto or Black beans

3 oz Sour Cream

3 oz Guacamole

2 oz Sliced Black Olives

Directions

Place 6 oz of chicken breast on a clean sanitized cutting board.With a shape sanitized knife, cut chicken into 1/4 x 1/4 pieces.Immediately place the chicken in a 8 in x 8 in by 4 inch deep glass or plastic container. Next pour 4 oz of Nachos Famous Marinade/Salad Dressing/Sauce evenly over the chicken. Using a sanitized spatula mix the marinade in with the chicken. Cover and refrigerate for 18-24 hours.

Place a skillet on the stove and cook the chicken until 165 degrees or no pink. Next place 4 oz of Nachos Famous Fresh Pico De Gallo in the skillet and cook for 1 more minute on full heat. Turn the burner down to a simmer level and leave on the stove.

Place 5 oz of chips evenly on a 10 inch round plate.Place 3 oz of shredded cheese evenly over the chips and 2 oz of Nachos Famous Marinade/Salad Dressing/Sauce evenly over the cheese.

Next, repeat the same preparation procedure listed above. Place in microwave and heat for 1 minute or until the cheese is melted.

Remove from microwave and place 4 oz of warm pinto or black beans evenly over the chips,cheese & marinade, place the fully cooked marinaded chicken and pico evenly over the Chips,cheese & marinade. Next place 3 oz of sour cream, & 3 oz of guacamole evenly over the marinaded chicken & pico. Place sliced black olives evenly over the sour cream & guacamole.

It is suggested that this Great Tasting Nacho gets served with 1 small plate and 1 fork per person that is enjoying them. Don't forget the have plenty of napkins available!

Place one 10-inch room temperature flour tortilla on each plate. Place 4 oz of beans evenly across the center of the tortilla. Place 3 oz of taco meat evenly over the beans. Place 3 oz of cheese over the taco meat. Next, place 1/2 oz of sour cream and 1/2 oz of guacamole evenly over the cheese. Roll the tortilla leaving the ends opened. Next place 2 oz of Nacho's Famous Marinade Dressing Sauce evenly over the burrito. Place 1 oz of cheese evenly over the sauce and place in microwave for 1-1 1/2 minutes.

Remove from microwave and place 1 oz of taco meat evenly over the burrito. Place 1/2 oz of sour cream and 1/2 oz of guacamole over the taco meat and 1oz each of diced tomatoes, sliced black olives and crushed corn chips for the finishing touch. Oh, so good!

— Kerry Drinkwater

Lite Grilled Chicken Salad

Serves: 4 people

Ingredients

1 lb 8 oz Crisp greens

1 lb Boneless / skinless chicken breast

15 oz Nacho's Famous Marinade Dressing Sauce

8 oz Evenly blended cheddar and Monterey Jack cheeses

8 oz Diced tomatoes

4 oz Sliced black olives

4 oz Fresh crushed corn chips

Directions

Place 1 1/2 lbs of chicken breasts on a clean sanitized cutting board. With a sharp, sanitized knife, cut chicken into 1/4 x 1/4 pieces. Immediately place the chicken in a 12 in x 12 in by 4 inch deep glass or plastic container. Next, pour 7 oz of Nacho's Famous Marinade Dressing Sauce evenly over the chicken. Using a sanitized spatula, mix the marinade in with the chicken. Cover and refrigerate for 18-24 hours.

Place in a skillet on the stove and cook the chicken until 165 degrees or no pink.

Note: For a quicker preparation time you can follow the about recommendations but cook the chicken right away or place on a grill and cook to a temperature of 165 degrees or higher or no pink.

Place 6 oz of crisp greens on an 8-inch round or oval plate. Place 2 oz of Nachos Famous Marinade Dressing Sauce evenly over the crisp greens. Place 2 oz of shredded cheese evenly over the Nachos Famous Marinate-Dressing-Sauce. Next place 4 oz of marinated chicken over the shredded cheese, 2 oz diced tomatoes over the chicken, 1 oz of sliced black olives over the tomatoes and 1 oz of fresh crushed chips over the sliced black olives. Now enjoy this wonderful salad!

Note: For a really cool, fresh salad after cooking the chicken, rapidly cool it to 42 degrees or lower and assemble the salad the same way. It's really cool!

— Kerry Drinkwater

Mexi Macaroni Cheese Bowl

Serves: 4 people

Ingredients

3 lbs 4oz Macaroni and cheese (Your favorite brand)

1 lb seasoned taco meat

8 oz Nacho's Famous Medium Red Salsa

8 oz Fresh diced tomatoes

8 oz Sliced black olives

8 oz Fresh crushed corn chips

Directions

Using your favorite recipe prepare 3 lbs 4 oz of macaroni and cheese. Brown 1 lb of fresh ground beef (80/20 percentage is recommended and cook to at least 165 degrees) and add your favorite spices or spice packet. Once completed, evenly place 13 oz of macaroni and cheese in each bowl. Next place 4 oz of the hot seasoned taco meat on top of the macaroni and cheese, place 2 oz of Nacho's Famous Medium Red Salsa, 2oz fresh diced tomatoes, 2 oz sliced black olives and garnish with 2 oz crisp crushed corn chips. Enjoy!